In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
Chop 2 stemmed, seeded jalapenos. Using a blender, pulse with 1/2 cup cilantro, 1/4 cup roasted pecans, 1 clove garlic, 2 tbsp. EVOO, 1 tsp. lemon juice and salt to taste. Transfer to bowl. Spoon the pesto atop the cooked corn; top with crumbled cotija cheese.